Winter Dinner: Hawaiian Style Beef Stew

Nutrition

This recipe is courtesy of Susan Wong & is perfect for an island winter.

It really seems to get colder every year here in Hawaii! I’ve been shopping for a weighted blanket since the temperatures are really starting to drop. I am also working on creating a “Shop” page where you will be able to find all of my favorite products 🙂

The last three years, I’ve spent the winters near the ocean. Being on the hillside now, I’m so cold!!! In the mornings, especially – I don’t want to get out of bed! I’m looking at getting a heated blanket, but I am kind of in denial because I live in Hawaii.

Anyway, one of my favorite comfort meals for dropping temperatures is beef stew ❤ This is an island classic that I hope you enjoy!

Recipe Credit: Susan Wong

This Hawaiian Style Beef Stew features cooked tender chunks of meat, in a beef and tomato flavored gravy with potatoes, carrots, onions, and celery. Brown the meat in a separate pan so it will brown evenly, while adding a tremendous amount of flavor. Use a nonstick wok, pressure cooker, or large sautee pan.

Hawaiian Style Beef Stew

Ingredients

3 pounds boneless beef chuck, cut into 1” cubes

1/3 cup flour

1 tsp. seasoned salt

1 large onion, diced small

2 stalks celery, diced small

1 14oz. can Italian stewed tomatoes

1 8oz. can tomato sauce

22 oz. water, use the cans to measure

1 ½ tsp. salt

1 tsp. sugar

¼ tsp. pepper

1- 2 cloves garlic, minced

4 carrots, chunked into bite size pieces

4 red potatoes, chunked into bite size pieces

Directions

Trim fat from the chuck and cut into 1” cubes. Place in a large mixing bowl and sprinkle with the seasoned salt and flour. Mix the flour in to the meat well until it is all absorbed. Place the stewed tomatoes into a large pot and crush them with your hands to break up into smaller pieces. Then add the tomato sauce, water, salt, pepper, sugar and garlic.

Heat a nonstick pan or wok on med-high heat and add 2 Tbsp. oil. Add ½ the meat to the pan and spread out but don’t stir. Let cook for a couple of minutes to brown. Then turn meat to brown evenly. Remove browned meat with a tong or slotted spoon so the oil will stay in the pan. Place the meat in the pot with the tomatoes.  Cook the other half of the meat the same way.

In the same pan sauté the onions and celery until soft. Add to the pot. Bring to a boil, lower heat and simmer covered for 1 hour or until meat is tender. Add potatoes and carrots and cook for another 15 minutes or until potatoes and carrots are cooked.

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